Scents of Starbucks Pumpkin Cream Cheese Muffins
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 439.5
- Total Fat: 23.5 g
- Cholesterol: 92.9 mg
- Sodium: 130.2 mg
- Total Carbs: 54.7 g
- Dietary Fiber: 3.1 g
- Protein: 8.7 g
View full nutritional breakdown of Scents of Starbucks Pumpkin Cream Cheese Muffins calories by ingredient
Introduction
My version of the coffee shop's famous Fall / Winter offering - jumbo, spicy pumpkin muffins (with a secret, very Starbucks, ingredient) stuffed with cubes of cream cheese and crowned with pumpkin seeds. The hardest part will be waiting for them to cool! My version of the coffee shop's famous Fall / Winter offering - jumbo, spicy pumpkin muffins (with a secret, very Starbucks, ingredient) stuffed with cubes of cream cheese and crowned with pumpkin seeds. The hardest part will be waiting for them to cool!Number of Servings: 6
Ingredients
-
1 cup flour
1/2 cup whole wheat flour
1 tsp ground espresso coffee
1 tbsp pumpkin pie spice
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
2 eggs
1/3 cup sugar
1/3 cup brown sugar
1/3 cup oil
1/3 cup unsweetened applesauce
1 cup pumpkin
6 oz bar cream cheese, cut into 6 chunks
1/4 cup shelled pumpkin seeds
Directions
Preheat oven to 350F, line 6 jumbo muffin cups with paper cups.
Mix flours, spice, salt, baking soda and baking powder in a medium bowl, set aside.
Beat eggs, sugars, oil and applesauce in a large bowl until blended.
Beat in pumpkin until well combined, then gradually add dry ingredients until fully combined.
Fill muffin cups 3/4 of the way with batter, then place 1 oz cream cheese in the centre of each cup.
Cover cream cheese with 1-2 tbsp additional batter.
Top with pumpkin seeds.
Bake at 350F for 35-40 minutes.
Cool 15 minutes in the tins, then remove to a wire rack and cool completely.
Number of Servings: 6
Recipe submitted by SparkPeople user JO_JO_BA.
Mix flours, spice, salt, baking soda and baking powder in a medium bowl, set aside.
Beat eggs, sugars, oil and applesauce in a large bowl until blended.
Beat in pumpkin until well combined, then gradually add dry ingredients until fully combined.
Fill muffin cups 3/4 of the way with batter, then place 1 oz cream cheese in the centre of each cup.
Cover cream cheese with 1-2 tbsp additional batter.
Top with pumpkin seeds.
Bake at 350F for 35-40 minutes.
Cool 15 minutes in the tins, then remove to a wire rack and cool completely.
Number of Servings: 6
Recipe submitted by SparkPeople user JO_JO_BA.
